Friday, December 30, 2011
Butternut squash soup - perfect winter dinner
I had a stray squash in the fridge, which I really needed to use and I was getting ready to head out of town but what to make? I was just getting over a cold, so it was feeling like a soup kind of day. Soup seems to be the standard thing to make with butternut squash, so since I'd never done it, the time seemed ripe! Pun totally intended.
I started browsing some recipes and they all seemed pretty similar, differing a little in their spice pallet but the gist was - cut up squash and boil in chicken broth before pureeing with whatever else you decide to put in there with it. This is what I came up with:
1 medium butternut squash
1 apple (I used 1.5 small gala apples)
2 cubes of chicken bullion
3 oz cream cheese
dash of nutmeg
dash of cinnamon
dash of salt
Equipment: food processor or blender
Cube the squash (tip) and core and dice the apples. Place squash and apples in large sauce pan with bullion and just enough water to cover the contents. Boil for 20 minutes or until squash is tender. Spoon cooked squash mixture into food processor with a sloted spoon, add cream cheese, cinnamon, nutmeg and salt and blend until smooth. If you would like a thinner soup, add cooking liquid and blend until soup reaches desired consistency. Makes 3 large bowls.
Be careful not to be too heavy handed with the spices, I put a dash because I think even a 1/2 tsp will be too much.
I will definitely be making this again and again all winter long, this soup was tasty. It does make some dishes, mostly because of the food processor but it's worth it. How else can you make a delicious soup in under 30 minutes? Also, it's ridiculously healthy and low in calories.